Ouzo

Ouzo

Name for the famous Greek brandy, in the 19th Century was very much in demand abroad and in a special form - was exported to France - that is flavored with anise. Export to Marseille was in wooden boxes with the Italian word "Uso Tues Massillia" (Uso = application). Thus the famous brand name was born. Previously, the preparation was carried out by double distillation of pomace, so it was a Marc such as Grappa or Marc . This Production was gradually changed. Today, as a base wine Fortified used. This is made from the distillation of aromatic oils or mastic and cinnamon, ginger, fennel and other aromatic substances blended and distilled three times. Each manufacturer has to his own top-secret recipe.

From the first distillation only the so-called "heart" is, that is, the middle fraction for the second and third distillation still be used. The results from the final distillation is then stored to ripen. After maturation, the highly concentrated product is mixed prior to filling with water, bring it to an alcohol content of 46% vol. The Ouzo is traditionally often before serving add water to give a white discoloration occurs ( louche-effect ). Germany alone imports about 10 million bottles per year. One of the largest manufacturers around the company Tsantali Who became known for his trademark "Olympic". Similar to ouzo is produced in Macedonia Tsipouro (Crete Tsikoudia), but which is made ​​from pomace.